Banana Pudding Cake with Chocolate Icing

I came up with this during a late night craving for a banana and chocolate milk shake, and it was a huge hit with my family!

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 460 Calories

Ingredients

• ½ cup white sugar
• 2 teaspoons vanilla extract
• ⅓ cup vegetable oil
• ⅓ cup unsweetened cocoa powder
• 4 large eggs
• 2 ½ cups confectioners' sugar
• ½ cup water
• 1 (5 ounce) can evaporated milk
• ¼ cup sour cream
• 1 tablespoon light brown sugar
• ½ cup mashed ripe banana
• 1 (15.25 ounce) package yellow cake mix
• 1 (5 ounce) package instant banana cream pudding mix
• ½ cup salted sweet cream butter, softened
• 3 tablespoons heavy cream, or more to taste

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Grease a fluted tube pan (such as Bundt®).

Step 2

Mix together eggs, mashed banana, water, evaporated milk, sour cream, and oil in a large bowl. Stir in cake mix, then sugar and brown sugar, then pudding mix. Mix to thoroughly incorporate all ingredients; pour batter into the prepared pan.

Step 3

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.

Step 4

While cake is cooling, combine butter and cream for icing in the bowl of a stand mixer fitted with the whisk attachment; beat on medium speed until combined. Increase speed to high and mix, stopping to scrape down the sides once or twice, until light and fluffy, 3 to 5 minutes.

Step 5

Mix in cocoa powder and vanilla. Add confectioners' sugar gradually on low speed until combined. Increase speed to medium and whip for 1 to 2 minutes.

Step 6

Spread icing on the cooled cake, or store in the refrigerator until cake is fully cooled.